New York Style Cheesecake Recipe

Prepare pan

Preheat oven to 350°F (175°C). Lightly butter a 9-inch springform pan and line the bottom with parchment paper cut to fit.

Melt the unsalted butter in a small saucepan or in the microwave. In a mixing bowl combine graham cracker crumbs, 2 tablespoons granulated sugar and 1/4 teaspoon salt. Pour the melted butter over crumbs and stir until evenly moistened and mixture clumps when pressed.

Press crumb mixture firmly and evenly into the bottom (and about 1/2 inch up the sides, if desired) of the prepared springform pan using the bottom of a measuring cup or glass. Bake crust for 8–10 minutes until set and fragrant. Remove from oven and set on a rack to cool while preparing filling. Reduce oven temperature to 325°F (160°C).

Bring all filling ingredients (cream cheese, sour cream, heavy cream, eggs, egg yolk) to room temperature 30–60 minutes before starting. This prevents lumps and overmixing.

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on low-to-medium speed until smooth and creamy, about 2–3 minutes. Scrape down the bowl as needed to avoid lumps.

Add 1 cup granulated sugar and 1/4 teaspoon salt, and beat on low speed until incorporated, about 1 minute. Avoid whipping air into the mixture.

Add the sour cream, heavy cream, vanilla extract, and egg yolk. Mix on low speed until smooth.

Add eggs one at a time on low speed, mixing just until each is incorporated. Do not overbeat; keep speed low to minimize air.

With the mixer on low speed, add the 2 tablespoons flour and mix until just combined and the batter is smooth. Scrape down the bowl and give the batter one final gentle fold by hand to ensure even texture.

Pour the filling over the cooled crust in the springform pan. Tap the pan gently on the counter a few times to release large air bubbles.

Prepare a water bath: wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil (bottom and sides) to prevent water leakage. Place the wrapped pan into a deep roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan.

Bake at 325°F (160°C) for 55–70 minutes, or until the edges are set and the center still slightly jiggles when the pan is gently shaken (it will firm as it cools). Avoid overbaking to prevent cracks.

Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to minimize rapid temperature change (helps prevent cracks).

After 1 hour, remove the cheesecake from the water bath and remove the foil. Place the pan on a wire rack and let cool to room temperature, about 1–2 hours. Then refrigerate, uncovered, for at least 6 hours or preferably overnight (8–24 hours) to fully set and develop flavor.

Run a thin-bladed knife around the edge of the chilled cheesecake to loosen it from the pan, then release the springform ring. Transfer cake to a serving plate if desired.

Serve plain or spoon desired sauce over slices just before serving. For strawberry sauce, warm slightly if refrigerated. For chocolate or caramel sauce, gently reheat if thickened. Top with sliced fresh strawberries and whipped cream as preferred.

Store leftover cheesecake covered in the refrigerator for up to 5 days. Sauces can be stored separately in airtight containers for up to 7 days.